Begin by cutting the chicken breast into thin, bite-sized slices. This ensures that the chicken cooks evenly and can be easily eaten in the soup. Use a sharp knife to make clean cuts for a better presentation.
Next, peel and slice the carrot. Aim for small, uniform pieces that will cook quickly and evenly. I often like to angle my knife for a nice presentation, making the slices look like little rounds.
Chop the celery and potato into small pieces. The potato will add creaminess, while the celery brings that signature crunch. Finely dicing them enhances their flavor integration into the broth.
Finely dice the onion so it melts into the soup, infusing it with its rich flavor. You want to avoid large chunks as they can overpower the other ingredients.
In a large pot, combine the chopped chicken, carrots, celery, potato, chicken broth, and all seasonings. Bring the pot to a boil over medium-high heat, filling your kitchen with delightful aromas.
Once boiling, cover the pot and reduce the heat to let it simmer for 10 minutes. This allows the flavors to meld beautifully, creating a rich and savory broth.
Meanwhile, mix together the dumpling dough. In a medium bowl, stir together the flour, baking powder, the second salt, and garlic powder. Ensure all dry ingredients are well combined before adding the wet ingredients.
Add the milk and olive oil to the dry mixture and stir until fully combined. The dough should be soft but not sticky; you want it to hold its shape when dropped into the soup.
After the 10 minutes of simmering, add 1 cup of frozen peas to the pot and return to a boil over medium-high heat. The bright green peas will add freshness and color to the dish.
Once at a rolling boil, drop teaspoonfuls of the dumpling dough into the boiling broth. It’s okay if they’re not perfectly shaped; they will expand while cooking and become fluffy.
Cover the pot and reduce the heat to medium. Keep it at a steady boil without bubbling over, allowing the dumplings to cook and steam perfectly. This takes about 15 minutes, and I always recommend not lifting the lid during this time for the best results.
After 15 minutes, carefully remove the lid and check the soup. The dumplings should be cooked in the center and not doughy. If needed, keep the pot boiling for a few more minutes, ensuring everything is cooked to your satisfaction.
